Macon Magazine

And when I visited Helms, I saw so much hands-on, like them doing huge catering jobs and working in the restaurant. Helms was just really over the top with the chefs they had training you. What's one cooking tip you learned at Helms College that readers would find helpful? Use your cutting boards. And work wisely. Don't cut just one vegetable at a time when you can cut three, such as a carrot. It's all about your cutting. Cut the correct way. What inspires you to make some of the culinary delights found at Harp and Bowl La Bistro? We do a lot of healing protocols, and when I see people come in here with testimonials saying how they've gotten their strength back when they've been sick, and how they say there's no other place around here that offers the food we do. Like, for instance, we do kefirs with ancient grains and fresh squeezed juices which are easily digested by the small intestine, so nutrients quickly enter the bloodstream, automatically giving you that natural energy. You also do catering in addition to your restaurant. What is your favorite dish to prepare? My favorite dish is the acai bowl. They're so delicious, and you can do a lot of creative things with it. A lot of young people like those dishes, and to see young people want to eat healthy blesses me. What is your go-to comfort food? Avocado milkshakes! They're made of avocados, maple syrup, fresh coconut water, fresh coconut meat, and you can put chocolate, peanut butter, or banana in them, or any kind of fresh fruits. Where is your favorite place to dine in Macon? Besides here? I like Jeneane's. Or I like to go to Jim Shaw's. That's probably my favorite restaurant. Why choose Macon for your restaurant? I like … downtown with restaurants that have all different twists to them — kind of southern with a flair. Scottie Johnson OWNER/CHEF, BLESSED AND HIGHLY FLAVORED CUISINE How did you get started in the culinary field? The military offered the post-9/11 GI Bill, which pays for your college, so I decided to go to culinary school. In the military, I had supervised over 100 soldiers every day, so I wanted to do something totally different. I had always liked watching cooking shows, so I thought I'd try culinary. What were you doing before you went to Helms College? I spent 27 years in the military before I retired. Never cooked in the military. Tell me about your experience at Helms College. I fell in love with Helms. I really connected with the instructors. Many of them I remember to this day. The facilities were great. The management classes were helpful, and the food and cost class was probably the hardest with so much math, but owning a business, it's really helpful. Baking and pastry were good for someone like me who owns a private business. They tied everything together well. A lot of the younger students thought it was about cooking, but it's more about how to run a business and how to be a manager. Those classes were very important to me. Why did you choose Helms College over other culinary schools? First of all, because of location. Being in Warner Robins, it was close by. They also had great facilities. The instructors, the staff, everything was just what I wanted. I'm all about structure, and that's what they provided. They didn't play around. And the cost — it was affordable. What's one cooking tip you learned at Helms College that readers would find helpful? A great cooking tip I've learned is replacing water with milk, cream, 110 maconmagazine.com | FEBRUARY/MARCH 2023

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